Los Angeles daily herald., 1887-07-24
SOME FAYORITE DISHES.
OF which the Great MiIIionaires
are Very Fond.

are Very Fond.
The habits of men who have beer
lucky enough or successful enough t,
make million dollars or over are al
ways a matter of interest to their les
fortunate fellow citizens. That /,
why reporter started out the othel
day to find out what millionaires eat
Most people have an idea that the
majority OF millionaires dine on some
kind of extraordinary food of which
the usual run men know nothing
about. This fallacy was exposed 10y
The reporters informants, and it seems
that millionaires eat pretty much the
same kind of food as do people who
haven't SO much money, but who
probably have more appetite.
AS a rule millionaires do not care to
tell what they eat, but the biggest
millionaire of them all, Mr.. Jay Gould
has no such scruples. Without hest.
tation Mr.. Gould informed the re.
porter that he was an abstemious
diner and had no desire for extraor-
dinary dishes.
MIR. GoULD's FRENCH COOK.
81 keep French cook" said Mr..
Gould, "who has been with me for
ten years, but he is not required to
exert his ingenuity In getting up nov
elites for the palate"
"What do you usually have for
breakfast" ?" asked the reporter.
81 usually eat an orange as a
st rter," replied Mr.. Gould, "and |
am very fond of nice porterhouse
steak, an egg omelet cooked in man
ner peculiar to my French chief, hot
rolls, coffee and any little knickknacl q
new in the market"
'And for lunch?"
ooh, l eat very sparingly for lunch.
Sometimes l 90 up on the top floor of
the Western Union building and have
some deviled crabs, of which | am
very fond, or slice Of cold roast beef.
Dinner is my principal meal. l man.
age to worry through seven courses
every evening at about O'Clock. One
of my favorite dishes is roast turkey.
drink sparingly of claret and seldom
touch any other wine."
Mr.. Gould's bright eyes, healthy
complexion and springy step bear evi-
dence of the fact that he knows just
what to eat in order to keep in good
physical condition.
Cyrus w. Field is probably the best
liver among New York millionaires
As result of this, Mr.. Field is becom-
ing somewhat stout, his face is grow
ing more florid, and it is easily seen
that he is man who likes a good
dinner.
Mr.. Fields breakfast is simple
meal, however. He is very fond of
milk and drinks a good deal of it.
Fruits of all kinds are always on his
breakfast table. Mr.. Field reaches his
down town Office at 10 O'Clock each
morning. At O'Clock he visits the
restaurant ON the top of his grand
building.
"Mr. Field is a soci. ..ble man and
usually has couple of friends at
lunch with him." said tie proprietor
of the restaurant ycste rday. "He
usually orders broiled chicken for
lunch and seems never to tire of the
dish. With bottle of madeira at his
elbow he can talk and joke through a
five course lunch with ease. Probably
owing to Mr.. Fields English inclina-
tons he has penchant for underdone
roast beef"
PIECE OF PIE.
To counteract this Mr.. Fields New
England ancestry comes to the fore,
and he rarely leaves either the lunch
or dinner table without testing the
merits of piece of pie.
Mr.. Fields dinner is always an
elaborate affair. His guests are nu-
merous, and the menu contains every
thing that the most particular palate
can desire. One of Mr.. Fields favor
ite dishes is mock turtle soup. He has
been known to eat three plates OF this
delicacy before settling down to the
more solid delights of bill of fare.
The most sparing and economical
of the millionaires in regard to diet is
Russell Sage. His breakfast consists
of a bowl of oatmeal and milk, two
slices of bread and a cup of tea. Win
ter or summer, Mr.. Sage never varies
in this respect. For lunch he some
times buys two crullers from "Old
Katy" who keeps a Understand in
front of Mr.. Sage's office, but more
frequently 1-cent apple satisfies the
cravings of his appetite.
AT dinner Mr.. Sage is equally OBJ
stemious. He is a great lover of fish,
especially of fresh salmon, and is ex-
travagant only ON this point. Plain
roast or mutton, topped off by bread
pudding or banana, completes the
dinner OF the millionaire.
Austin Corbin, the Long Island
railroad magnate, is a good liver His
favorite dish is roast partridge. and it
is said that he has several Long
Islanders always on the lookout for
these fine birds.
Erastus Wimans' enjoys the good
things of life, too. He has a big repu-
tation as lordly host, and an invita-
tion to dinner at his Staten Island
home is eagerly sought for.
Mr.. Wiman learned to like moose
meat while living in Canada, and he
frequently treats his guests to the ten
der but rather strong food.
ID. o. Mills eats plain food and likes
it. When in California he became in
fatuated with antelope steak, and fire.
quently receives the carcass of one of
these animals from his Western
l.. I. Co.. f,,.1 I,